Question List for "On Cooking: A Textbook of Culinary Fundamentals"

Pages: 1 ... 5 6 [7] 8 9 ... 47
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Food and Culinary Arts » List the eight foods that account for 90 percent of all food-allergic reactions. New
Started by PhilipSeeMore
 107 Apr 6, 2021
Food and Culinary Arts » The French Revolution (1789-1799) freed chefs from private kitchens and played a major role in the ... New
Started by yoooooman
 178 Apr 6, 2021
Food and Culinary Arts » Foods labeled "fairtrade" are sourced from growers and suppliers committed to paying a fair wage, ... New
Started by Sufayan.ah
 94 Apr 6, 2021
Food and Culinary Arts » Give two examples of how New American Cuisine has influenced contemporary chefs. New
Started by krzymel
 83 Apr 6, 2021
Food and Culinary Arts » Describe the reasons for the traditional white chef's jacket and checked trousers. New
Started by futuristic
 92 Apr 6, 2021
Health Science » Which of the following are good sources of dietary calcium? a. Berries and some tree fruits b. ... New
Started by ss2343
 79 Aug 20, 2018
Skills and Trades » What 20th-century food movement emphasized naturally flavored and simply prepared foods? A) ... New
Started by fagboi
 118 Aug 10, 2018
Skills and Trades » Which of the following is not a primal cut of beef? A) short loin B) short plate C) round D) ... New
Started by Ebrown
 88 Aug 10, 2018
Skills and Trades » Where is a New York steak cut from? A) primal round B) tenderloin C) sirloin D) boneless strip ... New
Started by lracut11
 108 Aug 10, 2018
Skills and Trades » Which of the following cuts is not taken from the tenderloin? A) tournedos B) hanging tenderloin ... New
Started by dmcintosh
 86 Aug 10, 2018
Pages: 1 ... 5 6 [7] 8 9 ... 47